Firecracker Shrimp w/Sweet Chili Sauce
25 large tail-on shrimp, deveined and nicked
15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
oil for frying
1 tsp minced garlic
1/2 tsp grated ginger
1/2 tsp sesame oil
1 tsp Aloha shoyu
1 tsp sweet chili sauce
1 tsp cornstarch
Cornstarch “paste” (mix well to form paste)
1 Tb cornstarch
1/4 cup water
1. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
2. Pat the shrimp dry with a paper towel. Wrap each shrimp in a egg roll/spring roll wrapper half. Seal with cornstarch paste.
3. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.